Ingredients
Scale
- 2 ½ cups all-purpose flour
- ½ cup warm milk
- ¼ cup granulated sugar
- 1 tsp salt
- 2 ¼ tsp active dry yeast
- ½ cup unsalted butter, softened (for dough)
- 1 cup unsalted butter, cold (for laminating)
- 2 large eggs
- Vegetable oil, for frying
- Powdered sugar or glaze for finishing
- Optional fillings: vanilla custard, chocolate ganache, fruit jam
Instructions
- Activate the yeast: Mix warm milk with 1 tablespoon sugar, sprinkle yeast on top, and let sit 5–10 minutes until frothy.
- Prepare the dough: Combine flour, remaining sugar, salt, softened butter, eggs, and yeast mixture. Mix into a soft, sticky dough.
- Knead the dough: Knead on a floured surface for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour.
- Prepare the butter for laminating: Pound cold butter between parchment sheets into a 7×5 inch rectangle. Chill until firm but pliable.
- Laminate the dough: Roll dough into 12×8 inch rectangle. Place butter in center, fold dough over butter, roll gently, fold into thirds, and chill 30 minutes. Repeat rolling/folding 2 more times.
- Shape the Cronuts: Roll dough to ½ inch thickness. Cut donut shapes using two round cutters. Place on parchment-lined tray, cover, and rest 30 minutes.
- Fry the Cronuts: Heat oil to 350°F (175°C). Fry Cronuts 1–2 minutes per side until golden. Drain on paper towels.
- Add sugar or glaze: Roll in powdered sugar or drizzle with glaze while slightly warm.
- Fill the Cronuts (optional): Use a piping bag to fill with custard, chocolate ganache, or jam.
- Serve: Enjoy fresh, slightly warm.
Notes
Ensure butter is cold but pliable for proper lamination.
Do not overcrowd the pan while frying to maintain even cooking.
Customize glazes and fillings according to preference.
- Prep Time: 2 hours 30 minutes
- Cook Time: 10